Banoffee Pie with Caramel and Bananas Recipe
A classic British dessert featuring a buttery digestive biscuit base topped with rich homemade caramel, fresh sliced bananas, and fluffy whipped double cream. This banoffee pie offers a perfect balance of creamy, sweet, and fruity flavors, garnished optionally with dark chocolate and a hint of vanilla for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
Base
- 200 g (11 oz) Digestive biscuits, crushed
- 100 g (3.5 oz) Unsalted butter, melted
- 1/2 tsp Salt
Caramel
- 80 g Unsalted butter
- 80 g Dark brown sugar
- 397 g (14 oz) Can of condensed milk (1 tin)
Topping
- 2 Bananas, peeled and sliced
- 300 ml (1.25 cups) Double cream, whipped
- 10 g (3.5 oz) Dark chocolate, grated (optional)
Optional
- 2 tsp Vanilla extract
- 2 tbsp Icing sugar
Instructions
- Prepare the base: Combine the crushed digestive biscuits with melted butter and salt in a bowl. Mix thoroughly until the crumbs are evenly coated. Press the mixture firmly into the base of a 23 cm (9 inch) pie dish to create an even, compact layer. Chill in the refrigerator while making the caramel.
- Make the caramel: In a saucepan, melt 80 g unsalted butter with 80 g dark brown sugar over medium heat until smooth and bubbling. Slowly add the can of condensed milk, stirring continuously. Bring the mixture to a gentle boil, then reduce heat and simmer for about 5-7 minutes, stirring constantly until the caramel thickens and turns a golden brown color. Remove from heat and allow to cool slightly.
- Assemble the caramel layer: Pour the warm caramel evenly over the chilled biscuit base and spread it out smoothly with a spatula. Return the pie to the refrigerator and chill for at least 1 hour to set the caramel.
- Prepare the topping: Whip the double cream with optional vanilla extract and icing sugar until soft peaks form. This will add sweetness and flavor to the cream.
- Add bananas: Slice the peeled bananas evenly and arrange them on top of the set caramel layer in a single or slightly overlapping layer.
- Top with whipped cream: Spoon or pipe the whipped cream over the banana layer, covering it completely and smoothing the surface.
- Optional garnish: Grate the dark chocolate over the whipped cream to add an extra touch of richness and presentation flair.
- Chill and serve: Refrigerate the pie for at least 30 minutes before serving to ensure all layers are well set and flavors meld together. Slice and enjoy!
Notes
- Use room temperature melted butter for easier mixing with biscuit crumbs.
- Stir caramel continuously to prevent burning or sticking to the pan.
- For a firmer caramel, simmer slightly longer but avoid overcooking to prevent bitterness.
- Double cream can be substituted with heavy cream if unavailable, but whipping quality may vary.
- Dark chocolate garnish is optional but adds a nice bittersweet contrast.
- Prefer a sweeter cream? Add more icing sugar when whipping the cream.
Keywords: Banoffee pie, caramel pie, banana dessert, British dessert, no bake pie